This recipe makes a great muffin; it’s moist but holds the blueberries well so there’s no sinking to the bottom! I am trying to lose a bit of weight (lockdown weight!) so I made 18 smaller muffins. They are still a good size. I froze them as soon as they cooled and they defrost really well in the microwave to have with coffee for a quick breakfast. The original recipe states it made 12 muffins, but I made 18 so adjust the nutritional information accordingly.
Nutrition (for 1 muffin based on 12): calories: 227, fat: 19g, net carbs: 4g, sugar: 2g
- 1 cup coconut flour
- 1/2 cup erythritol
- 1 tbsp gluten-free baking powder
- 1/4 tsp seat salt
- 10 large eggs (at room temperature)
- 2/3 cup coconut oil (melted)
- 1 cup unsweetened coconut milk (or any milk of your choice)
- 1 tsp vanilla extract
- 3/4 cup blueberries
- Preheat the oven to 350 degrees F (177 degrees C, or fan-assisted 157 degrees C).
- Line a baking tray with muffin cases (Note: The original recipe states to double up the muffin cases if you want a taller muffin. I made 18 muffins with my mixture, as I wanted them to be smaller rather than tall).
- In a large bowl, mix together the dry ingredients: coconut flour, erythritol, baking powder, and salt.
- Make a well in the centre of the dry ingredients, gradually whisk in the wet ingredients: eggs, coconut milk, coconut oil and vanilla, until fully incorporated. Then gently fold in the blueberries.
- Spoon the batter evenly into the muffin cases.
- Bake for around 20-30 minutes, until an inserted toothpick comes out clean, and the top of the muffin is springy.
- Allow the muffins to cool on a cooling rack, and enjoy!!